5 Ingredient Corn Casserole

Happy Friday everyone! The official start to summer is quickly approaching and in honor of the coming cookouts and parties I wanted to share my ALL-TIME favorite party dish. It’s a fan favorite and must-have. This dish is the easiest to make, and when I say easy- I mean it. You’re gonna love it!

I found this recipe from Tastes of Lizzy T, but my family’s been making it for years.

Dish Details

•  Prep Time: 5 minutes
•  Cook Time: 45 minutes
•  Total Time: 50 minutes
•  Servings: 8

Ingredients

• 1 can of corn, drained
• 1 can of creamed corn
• 1 cup of sour cream
• 1 stick of melted butter (1/2 cup)
• 1 box of Jiffy Corn Muffin mix

Instructions

Are you ready…?

• Toss all those ingredients into a bowl and mix it up. 
• Transfer the mixture to a greased 8×8 baking pan and bake at 350 degrees for about 45 minutes. The exact baking time will depend on the exact size pan you use, so just be sure to watch the casserole closely. You’ll know it is done when the center is completely set.

That’s it! Really. It’s the most low hassle dish I’ve made so far, and I’m in love! Typically I like to double the recipe so there’s plenty for everyone and even leftovers, because you’re not gonna want to put this down.

One of my other favorite things about this dish is that you can make it ahead of time! Up to 48 hours in advance. Mix it up, put it in the baking dish and cover it with plastic wrap or tin foil and pop it in the fridge. When it’s time to bake, take it out of the fridge about 30 minutes before you put it in the oven. Then bake as the recipe suggests.

**It might take a few extra minutes to bake since the casserole will be cold.**

Try this out at your next get-together or for a great side dish during the week. Let me know how you love it!!

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Love you guys so much, thank you for the support & I’ll see y’all next week. 

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Slow Cooker Crack Chicken Pasta

Happy Tuesday, friends! I am back with another amazing recipe for you all to try! If you thought my other recipes were easy, you are in for a treat! This meal took me a total of 20 minutes to prep and the crockpot does the rest for you. They call this “crack” for a reason, it tastes delicious and is so hard to put down. 

I found this recipe from Coupon Cravings, and it is amazing.

Ingredients

• 5 cups shredded rotisserie chicken
• 1 (10.5 oz) can cream of chicken soup
• 8 oz. Velveeta cubed
• 2 cups chicken broth
• 1 cup water
• One Packet Hidden Valley Buttermilk Recipe Ranch Dry Seasoning found by salad dressings
• 3 cups Penne/Mostaccoli Pasta uncooked
• 1 1/2 cups mild cheddar cheese
• 1 cup bacon pieces I used Oscar Mayer

Instead of rotisserie chicken, I swapped it for 3 regular boneless chicken breasts. I also couldn’t find the Velveeta cubed cheese, so I subbed that for some generic cubed cheese from Target and I couldn’t even taste a difference.

Instructions

• Cut the meat off your Rotisserie chicken and shred it or dice – you should use about 5 cups of shredded chicken
  • I placed the chicken breasts in whole and shredded them after they cooked, before putting the pasta in
• In your four quart crock pot combine your shredded chicken, ranch packet, cream of chicken soup, chicken broth, water and cubed Velveeta
• Put the lid back on your crock pot and cook on high for three hours
• After three hours on high, add the noodles and give it a good stir
• Place the lid back on the crockpot for 20 more minutes on high
• Give it another good stir and place the lid back on for ten minutes
• Give it (yet another!) good stir and top with the cheese, and lastly the bacon pieces
• Replace the lid and let the cheese melt for about 5 minutes
• Scoop into bowls and enjoy!

Holy cow! This recipe calls for 6 servings, but as I was putting this in my containers for my meal prep this week, I had SO much extra. Use it for meal prep, a big family meal, or just you, if you’re feeling extra hungry. 

Try this out and let me know how you like it!

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Love you guys so much, thank you for the support & I’ll see y’all next week. 

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Yummy Crockpot Buffalo Chicken Dip

Happy Monday, everyone! I know I’ve been a bit absent so far this year, I’m sorry about that. I decided to take some time for myself and spend time with family to kick start the new year in a positive way. But I am back and ready to kick 2021 in the… well you know. 

I’ve got a super yummy party dish to give to ya’ll today. BUT considering we can’t have parties (stupid Covid), you can still make this and enjoy with your household, or quite honestly yourself! Everytime I make this, everyone LOVES it, it’s definitely my signature dish. I honestly could eat it as a meal instead of as a side, haha.

I found this recipe from Food. and boy are you in for a treat!

Ingredients

• 2 (10 oz) cans of chicken
• 2 (8 oz) packets of cream cheese
• ¾ cup of Frank’s hot sauce
• 1 cup of ranch dressing
• 2 cups mild cheddar cheese
• 1 bag of Tostitos scoops (or whatever you prefer) 

Get ready, this is the easiest recipe you’ll ever make…

Instructions

• Drain and shred canned chicken and put in medium sauce pan
  • MUST shred it, that’s the key
• Add hot sauce and cook on medium until heated through
• Add cream cheese and stir until blended 
• Add ranch dressing and mix
• Add 1 ½ cups of cheddar cheese and heat for a few minutes until mixed and melted
• Pour the dip into the crock pot, sprinkle remaining cheese on top. Keep heated on low

That’s it! How stinkin’ easy. Another tip, I’ve known some people to throw all the ingredients straight into the crock pot and cook on low for a few hours until melted and mixed, so you could try that and see if you like it. I prefer cooking it on the stove first, I just like it better, lol.

This recipe is cheap and easy, exactly what you’d want for something low hassle and DELICIOUS. Try it out and let me know how you like it!

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Love you guys so much, thank you for the support & I’ll see y’all next week. 

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Slow Cooker Garlic Butter Chicken and Veggies

For the Fifth Day of Blogmas…

I mentioned in a few blog posts ago that I started meal prepping. This was one of the meals I bought for, along with my Cheesy Chicken, Broccoli, and Rice Casserole. I LOVE this recipe because you use the Crockpot, and I know some people have a hatred toward Crockpots, but I love them. All you have to do is prepare the ingredients, throw it in the pot, and in 4-8 hours (depending on the heat setting) it’s ready. It takes no thought, it’s great if you’re extremely busy and need to multitask, and it tastes delicious!

I found this recipe on The Magical Slow Cooker and I highly, highly recommend it!

Ingredients

• You’ll need a Crockpot that is 4 quarts or larger
• 1 1/2 lbs. boneless skinless chicken tenders breasts will work fine too
• 1 lb. bag baby carrots
• 1 1/2 lbs. Yukon gold potatoes cut into wedges
• 1/2 cup salted butter melted
• 1 Tbsp. minced garlic
• 1/2 tsp. salt
• 1/4 tsp. pepper
• 1 tsp. dried thyme
• 1 tsp. dried parsley

Usually when I do this recipe I’ll buy the garlic for the seasoning but not thyme or parsley (I don’t usually have this/use it for anything else.) This time I chose to only use salt and pepper mixed with the butter and it still tasted great. 

Instructions

• Add the chicken down in the middle of the slow cooker. Add the potatoes on one side and the carrots on the other side.
• In a small bowl mix together the butter, garlic, salt, pepper, thyme and parsley.
• Pour the butter mixture over the chicken and veggies.
• Cover and cook on HIGH for 4 hours or low for 6-8 hours.
• Serve and enjoy!

That’s it! How stinkin’ easy is that? Try it and let me know how you like it! I’m excited to continue finding delicious Crockpot recipes to try, if you know any leave a comment and let me know!

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Love you guys so much, thank you for the support & I’ll see y’all tomorrow. 

One Pot Cheesy Chicken, Broccoli, and Rice Casserole

Happy 2nd Day of Blogmas!

This week I decided to start meal prepping again. I used to do it a lot, and after looking at my bank statement, I saw how much money I spent on eating out (spoiler alert: it was a LOT.) I knew this would be a great way to not only eat healthier but to save money too. I love using Pinterest for easy recipes that don’t need a lot of ingredients. I’m not the best cook either, so the easier the better. 

I actually went grocery shopping for two meals (keep an eye out for the other recipe!) and spent under $40! Now, I didn’t get things like milk or eggs, I was focused on just the ingredients + I bought some fruit for snacks. But these meals will last me the week for both lunch and dinner so I was able to really stretch my dollar.

I found this recipe on High Heels and Grills and it is so delicious! 

Ingredients

• 2 Tbsp. olive oil
• 1/2 white onion diced
• Salt and pepper to taste
• 1 lb. boneless skinless chicken breast trimmed and cut into bite-sized pieces
• 1 tsp. garlic minced {about 2 cloves}
• 1 cup uncooked extra long grain rice rinsed
• 2.5 cups chicken broth
• 2.5 cups broccoli florets cut into bite-sized pieces
• 2 cups cheddar cheese shredded and divided

I chose to season mine with only salt and pepper, I opted not to get onion or garlic. Also, instead of buying chicken broth I just used the equivalent measurement of water mixed with a little bit of olive oil and it works just the same! 

Instructions

• Heat olive oil in a large skillet over medium heat.
• Add onions and sauté until softened.
• Turn up heat to medium-high, salt and pepper chicken, then add chicken to pan.
• Cook chicken until no longer pink inside, then add garlic. Cook for 1 minute.
• Add rice and chicken broth to the pan and bring to a boil. Reduce heat, cover, and let simmer for 12 minutes.
• Stir the broccoli into the rice mixture, cover, and let simmer for another 8 minutes, or until broccoli and rice are both tender.
• Add 1/2 cup cheese to the rice mixture and stir until melted.
• Sprinkle the remaining cheese over the dish and cover for 2-3 minutes, until cheese is fully melted.

Try this recipe out and let me know how you like it! I think this will be one of my staples in meal prepping since it’s easy, delicious and INEXPENSIVE! 

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Love you guys so much, thank you for the support & I’ll see y’all tomorrow. 

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